Thursday, 17 September 2015

Creamy Salmon Tagliatelle



Omega 3 power!





Oh i so like making pasta. it really does not take much work. When i knead my dough, i let it rest for 20 minutes in plastic wrap. In the meanwhile i do some things in the kitchen like filling the washing machine or prepare my pasta machine on the table.

After those 20 minutes i split my dough in half and start rolling the dough through the machine. I go to position 6 and then immediately i go cut my pasta too. Do the same with the other half.  No resting time in between anymore, as long as you make sure your pasta is dry and not wet anymore. Therefore i regulary sprinkle my pasta with flour using my Marcato Dispenser
Then i hang it all on my Tacapasta from Marcato to dry a bit. 
That’s how i make my pasta and i do that several times a week. Need to think about making a movie while making my dough :)

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This recipe is really light to eat and tastes somehow also salty cause of the smoked salmon. But i like salty. So be careful with adding additional salt!

NOTE : Fettuccine or Tagliatelle is practically the same thing >>> Though : Tagliatelle is the flat rolled pasta noodle of the Emilia- Romagna and Marche regions of Italy. Usually it’s made fresh, then cooked. Fettuccine is the flat wide noodle of the same width, but theoretically a shade thicker from the Rome region. it may be fresh, but is widely available dried.


INGREDIENTS serving 2 : 

200 gr Fresh Tagliatelle or dried from store
130 gr smoked salmon 
35 gr sundried tomatoes
2 tablespoons of good Olive oil
1 Clove of Garlic (chopped)
2,5 dl light cream
20 gr fresh chive (bit chopped)
1/4 teaspoon mustardpowder
2 teaspoons of lemon juice
Some grated Parmesan at own taste

** TIP : If you can not find mustard powder, you can also buy mustard grain and pestle it yourself, like i did.


RECIPE : 

1. Cut the smoked salmon in strips with scissors. I find it easy to do it that way. 
Do the same with the sundries tomatoes and set aside.

2. Heat the olive oil in a wok or deep pan on middle heat and bake the garlic no more than 30 seconds. Add the light cream, chive, mustard powder and some pepper. (Salt to own taste).
Bring to boil, then lower the heat en let it cook till it thickens.

3. Add the salmon and lemon juice, don’t cook it anymore.....Just let it warm up in the sauce.

4. In the meanwhile cook your pasta about 3 minutes (when fresh). Read further instructions for dried pasta on package). Remember to use 1 liter of water per 100 gr of pasta and add enough salt to it. Cook it al dente as they say.

5. When ready, remove the water of the pasta and add the pasta to the sauce in the wok. Stir gently and add the sundries tomatoes....mmmmm that smell <3

6. Serve immediately with some extra chive on top and freshly grated parmesan to own taste. Some like more cheese, some less.


In pictures




















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